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Slow-Cooker Pulled Chicken With Homemade Tortillas

Try your own version of street tacos with homemade tortillas and perfectly spiced crockpot chicken. Yum!

May 1, 2017

Get your slow-cooker or multicooker out of the cupboard for this versatile chicken — perfect on a buffet table. And, with easy-to-make tortillas, try your own version of street tacos. Smoked paprika and chipotle powder give the chicken a spicy, smoky taste.

Serves six to eight people. 

Slow-cooker pulled chicken


  • 3 large boneless skinless chicken breasts, about 2 and 1/2 pounds
  • 1/2-teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chipotle powder
  • 1/2 large red onion, cut into 4 slices
  • 3 tablespoons honey
  • Two 15-ounce cans black beans, rinsed and drained
  • One 15-ounce can diced tomatoes with juice
  • One 7-ounce can diced green chiles
  • Garnish options: Chopped cilantro, avocado slices, lime wedges, hot sauce, shredded cabbage or your favorite garnishes. 


  1. Mix the spices (salt, smoked paprika, garlic powder, onion powder, and chipotle powder) in a small bowl.
  2. Arrange the onion slices in the bottom of a slow cooker and place chicken breasts on top.
  3. Cover with the spices, then top with a drizzle of honey, the beans, tomatoes and diced chiles.
  4. Cover and cook on High for 4 hours.
  5. Remove chicken breasts one at a time and place in a large bowl.
  6. Shred the meat with two forks, holding the chicken with one fork and pulling the meat apart with the other fork.
  7. Return the meat to the pot and adjust seasoning to taste. Cook on High for an additional 30 minutes.
  8. Serve over cooked rice with a squeeze of lime and garnishes of your choice, or inside homemade tortillas.


Easy to make from masa flour, these small corn tortillas have a special taste you just can’t get from premade tortillas. You don’t need a tortilla press — just your hands. They take a bit of practice and just like pancakes, you might lose your first one, but the taste of failure is delicious!

Makes about 20 five-inch tortillas.


  • 2 cups masa flour (Tip: Find a small-sized bag in the Mexican food section of your grocer’s and make sure it contains only corn and lime). 
  • 1-and-1/2 cups room temperature water


  1. Heat a saute pan or griddle to medium-high heat.
  2. In a large bowl combine masa and water with a spoon or spatula. It should form into a soft dough that doesn’t stick to the bowl; add water or masa 1 teaspoon at a time to adjust consistency if needed. Cover dough with a damp cloth to keep dough moist.
  3. Lay out a sheet of plastic wrap on the counter or a cutting board. For each tortilla, with your hands, form dough into a ball about the size of a small plum, then flatten slightly into a disk. Keep moist under the damp towel until ready to use.
  4. Place disk on plastic wrap and cover with another piece of plastic wrap. With your hands, press dough out from the center to form a round, approximately 5 inches in diameter. (It’s ok if the edges are uneven.)
  5. Carefully peel tortilla from the plastic wrap and cook for 30 seconds on each side on the heated griddle, turning three times. You should see toasty brown spots on the small air bubbles that form as the tortilla cooks.
  6. As one tortilla cooks, prepare the next one. Transfer cooked tortillas to a plate and cover with a dish towel or napkin to keep the steam in and the tortillas soft.

    Fill your tortillas with refried beans, pulled chicken, shredded cabbage and a squeeze of lime, topped with your favorite hot sauce.


There are 2 comments

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Added cubed butternut squash to second cooking for extra flavor and texture! 10 mins on high and then 10 mins on low in pressure cooker.

#4. Cover and cook on high for four hours ( for chicken). I am assuming this means cook on low instead.